Snacks

This Cuban beef empanada recipe comes together in no time, with the help of store-bought empanada dough. The savory picadillo is made with seasoned ground beef, potatoes, green olives, onions and peppers.

This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Cuban beef empanada recipe

Cuban style empanadas with ground beef are an easy treat to make anytime. You can make the mixture ahead of time, making it even easier to assemble when you’re ready. I often do this the day before so the filling is cold when assembling.

If you have kids who like to get involved in the kitchen, stuffing and sealing empanadas is a great job for them, but please leave the frying to the adults.

We live in an area known for Cuban food, but sadly, I’ve had a few not so great empanadas. To say I was disappointed would be a gross understatement. I was gutted. You know when you have a craving for something and the anticipation you feel that it’s going to amazing, but then it falls short? Yeah, that.

I’ve also had a few pretty tasty ones, thankfully. This Cuban beef empanada recipe is similar to what I’ve had at a restaurant here that I really liked, and I hope you’ll like them too.

Picadillo empanada filling

Cuban picadillo empanadas are absolutely packed with flavor and the mixture is super simple to make.

Before we get into the rest of the ingredients, let’s talk about the potatoes. Yukon golds work best in this recipe. They have a great “potato flavor”, they don’t dry out and they hold their shape when cooked. This is important because we want little bites of potato, not mashed potato mixed in with the beef.

First, we’ll cook the ground beef and drain off the liquid. This step is important because you don’t want a runny or greasy filling. Once the beef has been drained, it goes back into the pan with the seasonings, peppers, onion and garlic.

Then add the remaining ingredients and let it simmer for 10 – 15 minutes, until the potatoes are soft. Everything cooks in one pan. We’re building layer upon layer of flavor.

When the picadillo is done, set it aside to cool slightly so it isn’t hot when we’re ready to move on to the next step.

Fill and seal Cuban beef empanadas

The picadillo mixture goes inside these tasty Cuban empanadas. Once it has cooled slightly, place 2 tablespoons in the middle of the empanada dough and fold the top over to close it.

Use a slightly cupped hand to gently push out any air trapped inside before pressing the edges with a fork to get a good seal. You’ll want to make sure they are sealed well before placing them in the oil so the picadillo doesn’t leak out anywhere, and the oil doesn’t get inside.

Fry until they are deep golden brown, about 4 – 6 minutes total, flipping once while cooking.

Remove the empanadas from the oil and place on a paper-towel lined baking sheet. This allows the excess oil to drain off so they aren’t too greasy.

These Cuban empanadas are big. They aren’t the smaller empanaditas that you would see as an appetizer. They make a great portable lunch or snack on the go.

Beef empanadas from scratch

Making Cuban beef empanadas from scratch is not a difficult task. The picadillo comes together fairly quickly, and it is quite easy to make.

I’ve used store-bought empanada disks in the recipe for ease and convenience. And let’s be honest, sometimes we don’t want to make dough.

However, if you prefer to make the dough from scratch and bake these beef empanadas instead of frying them, use this recipe for savory pumpkin empanadas. It has a delicious dough that is very easy to work with.

This Cuban beef empanada recipe is perfect for gatherings, parties or just a tasty afternoon snack.

Empanada recipes

Do you love empanadas too? Try the recipes below for more delicious treats.

• Bakery-style soft pumpkin empanadas from scratch
• Easy pumpkin empanadas made with store-dough dough

Please share

If you love this Cuban beef empanada recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Sign up for the empanada class online and cook along with me. You can watch anytime! Permanent access to the class. Rewind, pause or fast-forward – learn at your own pace. Learn to make two types of empanada dough, a sweet filling and a savory filling – all from scratch!

Yield: 10 empanadas

Cuban beef empanada recipe

Print

Classic Cuban beef empanada recipe filled with a seasoned ground beef mixture (picadillo) and fried until golden brown.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• ½ pound ground beef
• ½ cup yellow onion, small dice (1/4”)
• 1/3 cup bell pepper, small dice (1/4”)
• 1 teaspoon Litehouse freeze-dried garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• ½ pound Idaho® Yukon Gold potatoes, small dice (1/4”)
• 2 tablespoons tomato paste
• 1 tablespoon raisins
• 2 tablespoons sliced green olives
• 2 teaspoons capers
• 1 teaspoon Litehouse freeze-dried parsley
• ½ teaspoon Litehouse freeze-dried chives
• ¼ cup chicken stock or water
• 1 package (10 pcs.) store-bought frozen empanada disks, thawed
• Water to seal dough disks
• Oil for frying

Instructions

1. Heat a large skillet over medium/medium high heat, then add ground beef. Cook beef until only a little pink remains, 5 – 6 minutes, breaking up with a spatula as it cooks. Drain and return to the pan.
2. Add diced onions, diced bell pepper, garlic, salt, pepper, paprika, oregano and cumin. Cook 6 – 8 minutes, until onions and peppers are softened.
3. Add diced Yukon Gold potatoes, tomato paste, raisins, sliced green olives, capers, parsley, chives and stock or water. Lower heat and cook, covered, until potatoes are soft, 10 – 15 minutes, stirring occasionally.
4. Set mixture aside to cool slightly.
5. Place 2 tablespoons of filling in the middle of the empanada dough. Wet the edges with a little water, then fold over and press to seal, pushing out any air trapped inside.
6. Lightly press with a fork to seal closed. Repeat until all 10 empanada disks are filled. Cover with a clean kitchen towel as you go, so the dough doesn’t dry out.
7. In a deep pan, add enough oil to come 2 inches up the side of the pan, leaving at least 2 inches at the top. Heat oil over medium high heat until shimmering.
8. Carefully lower empanada into hot oil and fry for 4 – 6 minutes, until deep golden brown and crispy. Fry 2 or 3 at a time, make sure the level of the oil is at least 1 inch from the top while frying.
9. Remove from oil and place on a layer of paper towels to absorb excess oil. Serve immediately.

Notes

Safety precaution - When placing empanadas into hot oil, carefully lower them into the oil moving away from you, not toward you. If the oil splashes, it will go away from your body, not toward you, thus avoiding a burn.

Do not fry more than 2 or 3 at a time. This will lower the temperature of the oil and make them soggy.

Nutrition Information:

Yield:

10

Serving Size:

1 empanada
Amount Per Serving: Calories: 292Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 348mgCarbohydrates: 27gFiber: 2gSugar: 2gProtein: 11g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Savory pumpkin empanadas filled with chorizo and queso fresco are a delicious fall treat. These hand held pastries are perfect for gatherings, parties or just a tasty afternoon snack. Learn how to make these savory turnovers filled with real pumpkin and chorizo completely from scratch with step by step instructions.

Most of the recipes you’ll find for pumpkin empanadas are desserts. They are sweet, not savory. I wanted to celebrate pumpkin season with a savory empanada, so I added spicy Mexican chorizo and creamy queso fresco to the mix.

You can find a recipe for easy pumpkin empanadas with store-bought dough for those days when your energy does not match your craving for a quick and easy sweet treat.

Savory empanada recipe with pumpkin and chorizo

One of the best things about making empanadas is that you can do it in stages, if needed. This is especially helpful if you are making a lot, or if you have limited time.

For example, I made the filling the day before and stashed it in the fridge. You can also make the dough ahead of time, wrap it tightly in plastic and keep it in the fridge until you are ready to roll out and make your savory pumpkin empanadas.

Making these “empanaditas”, or little empanadas, is even easier if you do a little prep work ahead of time.

How to make empanada dough for baking

This rich dough is slightly different than the dough for my sweet pumpkin empanada recipe. It’s a firmer dough and is very easy to work with.

The first step is to pulse the flour with the salt. Then add the eggs, butter, vinegar and ice water to the bowl of the food processor and let the machine run until the dough comes together.

After you’ve chilled the dough, it’s time to roll it out. I like to use my rolling dowel for this. It isn’t tapered, so I know the dough will be the same thickness everywhere. Rolling the dough out between sheets of parchment paper is especially helpful.

Use a 3 1/2 – 4 inch biscuit cutter to cut circles out of the dough, then place them on a parchment lined baking sheet. Place pieces of parchment between the layers so they don’t stick together.

Savory pumpkin filling for empanadas

The first step in making this savory filling is roasting the calabaza. It is generally sold in cut pieces, because it is a large squash. You can use a pie pumpkin, if you can’t find calabaza. You could also substitute with kabocha squash or even butternut if you can’t find any other options.

Roast the calabaza, or pumpkin, in the oven until it is soft. Then use a large spoon to scoop out the flesh.

This is everything you’ll need for the savory filling. I took the photo with the chorizo and cheese in their packaging, just in case. I find it helpful when I have a picture of something if it is unfamiliar.

Chorizo, calabaza (pumpkin), cheese, onion, garlic, salt and pepper. Pretty simple and straightforward. You do want to look for the chorizo that it sold in the plastic casing that you remove before eating. The other kind of chorizo has more fat, so it is greasier and the texture isn’t quite the same.

While the calabaza is roasting, put the chorizo in a skillet. Then add the onions and garlic. Once those have softened, remove from heat and fold in the cheese and the cooked pumpkin. Then fill the dough to make our empanaditas.

Empanadas from scratch

Time to assemble our tasty treats. Place about 1 1/2 tablespoons of filling on the dough disk, then fold it in half like a taco. Pinch along the edges to seal it shut.

Press the tines of a fork along the edges to make sure it is sealed really well, then egg wash the tops before sliding them into the oven.

If you have the convection feature (a fan) in your oven, this is a great time to use it. That fan circulates the air in your oven, helping the empanadas to turn golden brown.

Making savory pumpkin empanadas from scratch isn’t difficult, but it does require a little time. The dough comes together quickly with the help of the food processor and the filling cooks up in only a few minutes, with a bit of prep work.

These pumpkin and chorizo empanadas are the perfect hand-held fall treat.

Sign up for the empanada class online and cook along with me. You can watch anytime! Permanent access to the class. Rewind, pause or fast-forward – learn at your own pace. Make this savory recipe, plus a sweet, bakery-style empanada!

More fall treats

• Día de los muertos / Day of the Dead cupcakes
• Pumpkin cookies with cinnamon frosting
• Hubbard squash muffins with maple glaze

Please share

If you love this savory pumpkin empanada recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 24 small empanadas

Savory pumpkin empanadas

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Savory pumpkin empanadas filled with chorizo and queso fresco make a delicious snack.

Prep Time 30 minutes

Cook Time 25 minutes

Inactive Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

For the dough

• 3 cups all purpose flour
• 1 1/2 tsp. salt
• 1 stick cold, unsalted butter, diced in 1/2" pieces (4 ounces)
• 1 egg + 1 yolk
• 1/3 cup ice water
• 1 tbsp. distilled white vinegar

Pumpkin and chorizo filling

• 4 ounces Mexican chorizo, removed from casing
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 3/4 cup roasted calabaza squash
• 2 ounces queso fresco, crumbled
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Egg wash

• 1 egg + 1 tbsp. water, whisked together

Instructions

Make the empanada dough

1. In the bowl of a food processor, pulse flour with salt a few times to mix.
2. Add butter to flour mixture, pulsing 15 – 20 times until dough begins to look like coarse crumbs and butter is broken up into pea-sized pieces. *see note
3. Whisk egg, egg yolk, ice water and vinegar together in a small bowl, then add to flour and butter mixture.
4. Pulse to start incorporating liquids, then run machine for 15 – 30 seconds until a shaggy dough forms.
5. On a floured surface, dump dough out of bowl and gather together. Use the heel of your hand to lightly knead dough a few times. (If it is too dry and crumbly, add 1 tbsp. ice water and work into dough.)
6. Knead dough a few times on the counter until it comes together and looks smooth.
7. Divide dough in half, press each half into a rectangle and wrap tightly with plastic wrap. Refrigerate 30 minutes to 1 hour.
8. Roll each half out to roughly 1/8” thickness (between sheets of parchment is helpful!).
9. Cut circles out with 3 1/2 - 4" round cutter to make disks. Cover with plastic wrap and store in refrigerator until ready to fill.

Make pumpkin and chorizo filling

1. Heat a medium skillet over medium high heat. Add chorizo, breaking it up as it cooks. (If you have a lot of fat, drain the chorizo before proceeding to the next step)
2. Add onion and garlic to chorizo and cook until softened, about 6 – 8 minutes.
3. Season with salt and pepper. Remove from heat.
4. Fold in roasted calabaza (pumpkin/squash) and crumbled cheese.
5. Set aside to cool before filling empanadas.

Assemble and bake empanadas

1. Preheat oven to 375°F / 190°C / Gas mark 5
2. Remove dough discs from refrigerator and allow them to sit on the counter, covered, as you get ready to assemble empanadas.
3. Place 1 1/2 tablespoons of filling in the center of the empanada.
4. Fold in half, pressing filling down, then pinch closed with your fingers. Use a fork to crimp the edges together.
5. Brush with egg wash (if desired), then place on parchment paper-lined baking sheet.
6. Bake for 18 - 25 minutes, or until golden brown.

Notes

* You can use a pastry blender to cut butter into the flour if you do not have a food processor. Proceed with the rest of recipe, mixing by hand in a large bowl.

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  Cuisinart 11-Cup Food Processor, Brushed Stainless

Nutrition Information:

Yield:

12

Serving Size:

2 empanadas
Amount Per Serving: Calories: 261Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 555mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 8g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!